Recipe - Tuscan Steak Salad
Here's dinner from June's Cooking Light quick recipes. Summer salad love.
A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.
Serve with summers finest fruit, the tomato! Spray sliced tomatoes with olive oil, sprinkle with salt, pepper, oregano, garlic and Parmesan, broil in oven for about 3 minutes.
1 large garlic clove
1/4 tsp kosher salt
2 TB olive oil, divided
1 tsp minced fresh rosemary
1/2 tsp grated lemon rind
1/2 tsp ground black pepper
1 (8-ounce) boneless strip steak
2 tsp balsamic vinegar
1 tsp Dijon mustard
3 cups salad greens
2 TB shaved Parmesan cheese
1. Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.